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Chicken and Broccoli Stir-Fry
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Brief Description
Stir fry chicken
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
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Posted By: gardner.marilyn
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Posted On: May 01, 2025
Number of Servings:
Ingredients:
- 1 pounds - chicken breast (about 2 breasts), cubed
- 3 - scallions, whites only, thinly sliced on a bias
- 2 tablespoons - sugar
- 1 tablespoons - dark sesame oil
- 1 tablespoons - dry sherry
- 1 tablespoons - soy sauce
- 2 cloves - garlic, minced
- 1 pieces - inch peeled fresh ginger, minced
- 1 - tablespoon, plus 1 teaspoon cornstarch
- 3 tablespoons - vegetable oil
- 5 - to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate)
- 3/4 - to 1 teaspoon red chili flakes, optional
- 1 tablespoons - hoisin sauce
- - toasted sesame seeds for serving, jasmine rice for serving
Directions:
1. In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
3. Get the skillet good and hot again, and then heat the remaining 2 Tbs vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 mins. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if needed to thin the sauce. Taste and season with salt and pepper if you like.
4. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
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